5/11/2016 Welcome to F 1 O 1 O D 2 S A F ETY BEST PRACTICES May , 0 1 6 P AR T 1: Fresh Produce and Locally Grown Foods Catherine S trohbehn, P hD, RD, CP-FS Extension S pecialist/ Adj unct P rofessor We will begin shortly Human S ciences Extension and Outreach Iowa S tate University May 11, 2016 www .foodhandler .com Content Summary Objectives: … At the end of the session, participants • The proper care and handling of fresh produce will… at links of the food chain from farm to fork, whether from conventional or local sources • Understand risks of foodborne illness from fresh produce • Identify best practices in procurement • Steps that can be taken to demonstrate from local growers and national vendors reasonable care in minimizing risks of food • Know proper produce handling practices borne illnesses from fresh produce • Apply best practice in operations 1
5/11/2016 Why worry? Really , fresh produce can cause foodborne illnesses? • CDC study in 2013 found 46% reported illnesses from 1998 to 2008 attributed to fresh produce and nuts. • Media attention to national outbreaks: – salad greens (2006) – tomatoes (2008) Fresh Produce Risks – Alfalfa sprouts (2009) – Cantaloupe (2011 and 2012) * Painter JA, Hoekstra RM, Ayers T , T auxe RV , Braden CR, Angulo FJ, et al. 2013. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998–2008. Emerging Infectious Diseases, 19(3). March. http://dx.doi.org/10.3201/eid1903.111866 More recently… Impacts • Chipotle had major outbreaks late 2015 from: • Outbreak has affected the business – Shiga toxin ‐ producing Escherichia coli O26 (STEC O26) • Chipotle has invested heavily in: – Norovirus – New supplier initiative (10 Million $$$) • At least 50 people from 9 states became ill • Procurement Philosophy • Education and training – Purchase from small local farms • Financial support – Estimated 10% of produce sourced locally • New partnerships local suppliers • Difficult to track due to confirmation and lag time – Shift to central processing fresh produce testing – “Stop and Clean” programs • Why? Fresh produce, faulty food handling, and improper cleaning practices were suspected 2
5/11/2016 Produce Safety Risks Sources of Risks Environmental • Fresh produce is often consumed raw Water • Contamination is sporadic & difficult to detect • Source Animals – feces contamination • Quality • Wildlife • Microbial contamination on produce is extremely • Practices • Pets difficult to remove once present Soil • Pest • Produce characteristics: • Prior land use Buildings, Equipment, T ools • Adjacent land use – Rough surfaces, folds, crevices • Equipment/containers (pre ‐ • Field slope and drainage and post ‐ harvest) – Bruises, cuts, stem scars • Soil properties • Soil fertility management Run off Tracks 3
5/11/2016 Sources of Risk FSMA Human Contamination • Food Safety Modernization Act Produce Safety • Worker hygiene Rules • Worker Health • Released December 2015 with scheduled implementation dates • Post harvesting processing • Note exemptions for some fresh produce growers • T emperature controls selling only unprocessed items direct to outlets • Facilities control • Rules focus on risk areas GAPs GAPs • Based on science • Agricultural Water • National GAPs initiative Cornell University • Biological Soil • Health and Hygiene • Reflected in FSMA Produce Rules • Domestic and Wild Animals • Produce Safety Alliance preparing farmer • Equipment, tools, and buildings certification workshops • Sprouts • National and Regional Centers through FDA • Training 4
5/11/2016 Food Supply Chains P Pr r ocurement Best Practice oc Buyers’ Food Safety Assurances Food Safety Assurances • Licensed or inspected by government • Documented practices and procedures – TCS foods are regulated – i.e. review of a farm food safety plan or checklist or – Most fresh produce is NOT considered a PHF or TCS water tests – No license is required to sell most whole, • Farm or Facility T ours unprocessed or minimally trimmed fresh produce – i.e. DIY – Washing versus RTE • Certification by third party – Pending implementation Produce Rules – i.e. GAPs Certification • Demonstration of knowledge i.e. certificate of training 5
5/11/2016 Certification Options Example of Documentation • Buyer exercises due diligence and demonstrates reasonable care • ISU Extension PM2046A • Checklist • One form of documentation Discuss packing and delivery • and payment • Items based on GAPs: ‐ Water ‐ Manure ‐ Product handling 22 Discuss Write Clear Specifications • Price – seasonal variations, local premium price U. S. Grade Standards • Order procedures – When, lag time, substitution policy • Product specifications – Quality , production practice, variety , size, number , packing containers • Payments – Timing • Delivery www.ams.usda.gov/standards – When, where, who, what 24 6
5/11/2016 Purchasing Recap • Purchase from approved source • Ask about food safety practices and controls Produce Handling • Review written documentation • Clearly communicate with specifications about – Pricing and payment – Product quality and characteristics – Packing information and delivery Receiving Control of Risk Controls • T emperature controls • No kill step with cooking • Security • Not typically thought of as food of concern • Vendor authentication • Inspect the delivery • SOP addresses steps to follow in operation • Quality • Attention to flow of food • Quantity • SOP examples at www.iowafoodsafety.org • Random checks of delivery • Train staff when to accept/reject produce 28 7
5/11/2016 Y ou Decide! Storage • Monitor temperatures daily • Prevent cross ‐ contamination • Store above raw TCS foods • Inventory Management • First In; First Out (FIFO) • Date product as store • Quality review 30 Preparation Controls Preparation Controls • Knowledge and skills needed • Wash produce prior to use even if • Wash hands – soap, water , 10 second lather , rinse, dry – Using in a cooked product • Wash produce – Peeling the item – under running water or alternate approved method • Wear gloves as prepare – designated produce sink • Avoid cross contamination – never use unapproved chemicals – Manual – designated vegetable brush melons, etc. – Mechanical 31 8
5/11/2016 Why wash hands? Produce Handling Resources Microo oorganism rganisms from hands ands was washed ed Microorganisms rganisms from unwashed hed hands ds for the recomme mmended nded 20 seconds onds afte fter using ng the res estr troo oom Source: Iowa State University Extension: Available at Source: Iowa State University Extension Service https://store.extension.iastate.edu/Product/Leafy ‐ Green ‐ Safe ‐ Handling ‐ Posters 34 33 33 34 From USDA Service Controls • Managers Matter! – SOPs staff health and hygiene • http://www.fns.usda. – Service options gov/sites/default/files – Equipment purchased (sneeze guards; /foodsafety_bestpract refrigerated units) – Resources available (staffing, service ware) ices.pdf • Service Pros and Cons – Prepared menu item (staff handle) – Self ‐ service bars (customers serve selves) 9
5/11/2016 Service Decisions Service Controls • T emperature controls – TCS produce • Advantages to both • Prepared/Served items • Resource availability – inputs pre ‐ service versus service – Holding temperatures • Controls in place – Protection contaminants – T emperature – Plate and product handling – Handling • Monitor self ‐ service – Food safety – Food defense – T emperature controls • SOPs and Signage – Sneeze guards – Back of house – Clean areas – Front of house – Change utensils as needed Before and After Service Self-Service Principles • Keep batches separate • Have new plates available for refills • Have separate utensils each item/change as needed • Communicate best practice • Monitor areas • Keep areas clean • Identify all food items • Label all containers • Place salad dressing names on ladle handles • Pre ‐ wrap “Grab and Go” items • Wash and wrap fresh fruit with edible peels for vending 10
5/11/2016 What’s right? What’s wrong? What’s right? What’s wrong? What’s Wrong • No labels What’s Right • T oo many items • Clean tray line • Utensils – tongs in lettuce • Extra plates • On ice • Sneeze guards • Service utensils – handles up Wrap Up Thank you for the invitation to speak! • Do you understand risks of foodborne illness from fresh produce? Are there any questions? • Can you identify best practices in procurement from local growers and national vendors? • Do you know proper produce handling cstrohbe@iastate.edu practices? • Will you “ show and tell” others in your 515 ‐ 294 ‐ 3527 operation? www.iowafoodsafety.org 11
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